The M'arricriu 2023 is composed of Grenache (35%), Cinsault (35%), Counoise (20%) and Syrah (10%). The fruit is sourced from two plots of gnarled, stubby bush vines on Carlo’s property in Sabran. The sites–one planted to Counoise, Syrah and Grenache, the other to Grenache and Cinsault–face south and lie on sandy/silt terraces that see plenty of wind from the Mediterranean. Yields are low (35 hl/ha), and the fruit is strictly sorted in both vineyard and winery, allowing Carlo to keep sulphur to a bare minimum. Each plot is vinified separately; the fruit is destemmed and lightly crushed, followed by a six-day maceration with daily pumpovers. Carlo keeps the temperatures cool during the post-fermentation maceration, capturing and maintaining bright, vivid character. The parcels are then blended and matured in vats for five months.